First things first—ensure you have all your shackles in place. Having everything ready makes the process smoother. Pull out those peanuts, honey (or sugar), sesame seeds, smoked paprika, and the salt. Make sure your blender or food processor is at hand. A clean workspace is key here; it sets the mood, don't you think?

Toss the 2 cups of dry roasted peanuts into your food processor. I like to use my trusty old blender because it's versatile and gets the job done. The sound of those peanuts clashing against the blades is music to my ears.

Now, press that button, and let it whirl! At first, you’ll just hear a crunching sound. But soon enough, it will start to turn into a thick paste. This does take a couple of minutes, so don’t rush. Scrape down the sides every so often to ensure everything gets blended evenly. Persistence is key.

Once you have a nice, creamy consistency—about 2-3 minutes in—I add my contraband: honey or sugar. You can choose how sweet you want it. Blend again until fully incorporated. Taste-test it! If you need more sweetness, don’t be shy. Add a bit more if you feel like it.

After you've achieved your desired sweetness, here comes the magic touch: sprinkle in a bit of salt, the toasted sesame seeds, and that smoky paprika. I find that two or three pinches of salt usually do the trick. Blend again briefly, just to combine those spices.

At this stage, I often pause for a taste test. You can always add a touch of oil if it seems too thick for your liking, but if you’ve got the creamy goodness just right, then you’re golden.

Pour your creamy creation into a clean jar. I typically go for a mason jar since it seals well and looks charming on my countertop. Let it cool before securing the lid. Homemade peanut butter lasts about two weeks, though it’s never around long enough for me to test that!